Armando's Blend espresso cheesecake, courtesy of E. Armando Escobar of CrimsonCup.

3/4 cup sugar, divided 1/2 cup (1 stick) butter, softened 1-1/2 tsp. vanilla, divided 1 cup flour 4 pkg. (8 oz. each) Cream Cheese, softened 4 Eggs 5 ounces Armandos Blend Espresso cooled Cocoa Powder Whipped Cream Graham cracker crust
1 1/2 c graham cracker crumbs 1/3 c Sugar 1/3 c melted butter Instructions for graham cracker crust: Pre-make by mixing ingredients and pressing into the bottom of a 9-inch springform pan. Bake at 350 degrees for 8 to 10 minutes and cool.)
Instructions for cheesecake:
PREHEAT oven to 325F if using a silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan). Beat 1/4 cup of the sugar, the butter and 1/2 tsp.
of the vanilla in small bowl with electric mixer on medium speed until light and fluffy. Gradually add flour, mixing on low speed until well blended after each addition. Press
firmly onto bottom of pan; prick with fork. Bake 25 min. or until edge is lightly browned. BEAT cream cheese, remaining 1/2 cup sugar and remaining 1 tsp. vanilla in large bowl
with electric mixer on medium speed until well blended. Add espresso and mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour
over crust.

BAKE 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or
overnight. Top with the whipped cream and dust with cocoa powder just before serving. Store leftover cheesecake in refrigerator.